Brinjal with tender tamarind leaves


300g – tender brinjal (vankaya)
100g – tender tamarind leaves (or a little more) (chintha chiguru in telugu)
2 tbsp – oil
2 – onions, medium, cut into small pieces
2 – green chillies, cut into small piecesv 1 tsp – red chilli powder
A pinch of turmeric powder


1.Cut brinjal into 1 to 1&1/2 inch cubes and keep them in salted water.
2.Heat oil, add onions, green chilli and garlic, fry till the onion turns pink & soft.
3.Add brinjal pieces, turmeric, red chilli powder and salt.
4.Fry for 2 min, sprinkle some water, cook with lid for 3 to 4 min or till the brinjal becomes tender.
5.Now add coarse paste of tender tamarind leaves and a little water.
6.Mix well and cook covered till raw smell of tamarind goes and both brinjal and paste blend well.
7.Remove from fire, serve with hot plain rice with a little desi ghee.

Tip: If necessary you can add some water to make a gravy as the curry should not be dry. Grind leaves in a blender and run for a sec to get coarse paste.

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